Menu to Taste

JO

Niku Kappo / Beef Specialities · Tokyo · Michelin One Star · Chef 亀山大樹

Awarded one Michelin star, JO is a Tokyo beef kappo restaurant led by chef Jotaro Okubo. The kitchen crafts a multi-course tasting menu centered on long-fattened Japanese beef, featuring dishes such as Tajima steak baked in a custom kiln alongside a wagyu aitchbone donburi topped with sea urchin.

Nishi-Azabu, Minato-ku, Tokyo, Tokyo

  • One Star

Menu

Cocktails

  • Wine Pricing (10000)
  • Wagyu Tartare Course — Right Bank Bordeaux with plush tannins.

Tasting Menu

  • (Lunch Omakase) (16500) — *(Lunch Omakase)* at JO
  • Omakase Special Course (Dinner) (33000)
  • Lunch Course (15000)
  • Chef's Special Omakase (33000)
  • Dinner Omakase (20000)
  • (Lunch Omakase) (16500)
  • Evening Omakase (35000) — Complete wagyu experience featuring rare cuts and aged beef selections.

Wines

  • Sake Pairing (1500) — Katsunuma wine from Yamanashi Prefecture.

Dishes

  • Wagyu Tartare — Hand-cut A5 wagyu tartare with truffle and egg yolk.
  • Garlic Rice — Fried rice with wagyu fat and crispy garlic.
  • Sirloin — Pure Tajima beef sirloin — JO is a kappo dedicated entirely to beef, using the prized Tajima bloodline known for intense marbling. One Michelin star since 2019, Tabelog Bronze for 8 consecutive years.
  • Uni Wagyu — Wagyu topped with Hokkaido sea urchin.

The Experience

An intimate room built around the chef's counter. The meal is structured around a tasting menu and an omakase experience.

Phone: +81 3-3486-2929

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